Chicken Miso Ramen
I have no idea if this recipe is traditional or correct or whatever. I do know, however, that it is absolutely delicious. I’m a big soup guy. Soup is like a hug from the inside.
For the Eggs (shoyu tamago)
Ingredients
6 ea. large eggs
1/4 cup soy sauce
1/4 cup mirin
1 T dark soy sauce
big pinch of brown sugar
1/2 cup water
Method
1- Boil eggs for 6 minutes and immediately submerge into an ice bath
2- Mix all the ingredients together in a quart plastic bag. Place the bag in a bowl to keep it
upright. Peel the eggs and add them to the marinade. Squeeze the air out of the bag, seal it up,
and refrigerate for 24 hours.
For the Broth
Ingredients
5 pounds chicken wings
1 yellow onion
1 bunch scallions
3 cloves of garlic, minced
1 metric chunk of ginger, minced
1/2 cup sake
10 grams dried kelp
10 grams bonito flakes
20 grams dried shitake mushrooms
2 quarts chicken stock
2 quarts water
Method
1- Roast the chicken wings until they are golden brown and crispy.
2- Put everything in a pot and simmer for 4 hours. Include all the fat and drippings from the
chicken wings.
3- Strain the soup, keep the mushrooms and pick the meat off the wings. Add the mushrooms
and meat back to the soup. Refrigerate for 24 hours.
For the Tare
This is the sauce that you flavor the broth with right before eating.
Ingredients
1/2 diced yellow onion
1 clove garlic
1 tablespoon ginger
1 scallion
2 tablespoons peanut butter (creamy)
2 tablespoons mirin
1 tablespoon sake
1 teaspoon chili oil
1/2 cup white miso
Method
1- blend all ingredients until smooth. Refrigerate for 24 hours
To finish and serve
For the Toppings
Ingredients
1 half cylinder of pink and white Japanese fish cake (kamaboko)
1 can sweet corn
1-pint chunky chopped baby belle mushrooms
1/2 block medium tofu, diced
shaved scallions
roasted sesame seeds
ramen broth
miso tare
soy sauce eggs (shoyu tamago)
chili oil
ramen noodles (you can use fresh, instant, or dried. Your choice)
Method
1- gently heat the ramen broth. Add the chopped mushrooms, corn, and diced tofu.
2- Season with the miso tare until it’s good. Don’t dump it all in. Go spoon by spoon.
3- Add the cooked noodles to the bowl. Ladle soup over the noodles and then add some slices
of kamaboko and one or two of the shoyu tamago. Sprinkle shaved scallions and sesame seeds.
Chili oil and miso tare on the table as condiments.